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The range of condiments from Ishka Farms has been developed with the primary aim of introducing the flavours of Capers in an easy to use format for customers. Over the years, we have garnered a lot of support for our agricultural enterprise, and the most frequently asked question has been on how our Capers could best be enjoyed. We have shared recipes and tips; however, the first lockdown caused by the pandemic was the perfect opportunity for us to collaborate with Chef Divesh Aswani and work on a collection of caper based condiments for fuss-free everyday use. His familiarity with Capers during his culinary training and experience in Australia, coupled with his respect for the produce from our farm, made for a perfect springboard for this collection of condiments. To start with, we have versatile, ready to use sauces, a finishing salt as well as a dry spiced caper rub that’s perfect for marination. Our focus has been to develop delicious, shelf-stable condiments without adding preservatives that also do not require refrigeration until opened. We have made these condiments a part of our home pantry in the course of the past year and used them in a variety of foods. We will share recipes that we have enjoyed the most with these versatile pantry must-haves that have transformed our farm’s produce into familiar yet special ready-to-use condiments.

Salmon & Caper

Ingredients & Quantity

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Salsa Verde Recipe

Ingredients & Quantity

A version of Salsa Verde, a fragrant, punchy sauce made of herbs and capers, is found in many different cuisines across Europe. It is perfect spooned over roasted beetroot or pumpkin, used as a garnish to top soups, or stirred through little potatoes to make a tangy potato salad. If you are no-veg, it is the perfect sauce for grilled fish or lamb. It takes very little time to make and can then be stored in a jar to add vibrancy to any dish. Capers are an amazing ingredient- they are salty and tangy, and interesting.


  • 2 cupped handfuls of fresh mint (leaves picked, thick stems removed
  • 2 cupped handfuls of fresh parsley
  • 2 cupped handfuls of fresh basil
  • 2 cupped handfuls of fresh dill
  • 6 tablespoons capers (around 90g)- I recommend using Indian-grown capers from Ishka Farm
  • 1 tablespoon caper brine (the liquid that the capers are stored in the jar)
  • 4 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 4 cloves fresh garlic (peeled)
  • Salt and pepper
How to Prepare

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